Chicken Fajitas

A sauted sliced peppers and seasonings mixture in a skillet on a table next to grill chicken breasts tortillas guacamole and a sour cream dip

PC Blue Menu Chicken Breast, Boneless Skinless Club Pack

Chicken Fajitas

Simple pantry staples – like cumin, chili powder and coriander – give these fajitas bold flavour wit...

Simple pantry staples – like cumin, chili powder and coriander – give these fajitas bold flavour without the need for added salt. Serve with low-fat sour cream or plain Greek yogurt and extra salsa on the side.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: Mexican
  • Season: Spring
  • Course: Main
  • Main Ingredient: Chicken
  • Calories

    330 cal

  • Total Fat

    9 g

  • Saturated Fat

    1.5 g

  • Sodium

    450 mg

  • Total Carbohydrate

    42 g

  • Dietary Fiber

    6 g

  • Sugars

    4 g

  • Protein

    21 g

Chicken Fajitas

A sauted sliced peppers and seasonings mixture in a skillet on a table next to grill chicken breasts tortillas guacamole and a sour cream dip

PC Blue Menu Chicken Breast, Boneless Skinless Club Pack

  • Calories

    330 cal

  • Total Fat

    9 g

  • Saturated Fat

    1.5 g

  • Sodium

    450 mg

  • Total Carbohydrate

    42 g

  • Dietary Fiber

    6 g

  • Sugars

    4 g

  • Protein

    21 g

How to make

Ingredients

  • 450 g

    PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts
  • 3

    Cloves garlic, minced
  • 4 tsp (20 mL)

    Ground cumin
  • 2 tsp (10 mL)

    Each chili powder and ground coriander
  • 5 tsp (25 mL)

    PC 100% Pure First-Pressed Canola Oil
  • 1

    Small red onion, thinly sliced
  • 1

    Sweet yellow pepper, thinly sliced
  • 1

    Sweet red pepper, thinly sliceds
  • 1 cup (250 mL)

    PC Blue Menu Black Beans, rinsed and drained
  • 1 cup (250 mL)

    PC Medium Salsa
  • 1/4 cup (50 mL)

    Chopped green onions
  • 2 tbsp (25 mL)

    Chopped fresh cilantro
  • 8

    PC Blue Menu 100% Whole Grain Whole Wheat Tortillas

How to make

  • Step 1

    Combine chicken, half of the garlic, 2 tsp cumin and 1 tsp each chili powder and coriander in large bowl; toss to coat. Let stand at room temperature 10 minutes.

  • Step 2

    Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add chicken mixture; cook, stirring often, until chicken is no longer pink inside, about 5 minutes. Transfer to plate. Wipe out skillet.

  • Step 3

    Heat remaining 1 tbsp oil in same skillet over medium-high heat. Add red onion, yellow pepper, red pepper and remaining 2 tsp cumin and 1 tsp each chili powder and coriander; stir-fry until fragrant, 1 to 2 minutes. Add remaining garlic; stir-fry 1 minute. Add 1/4 cup water; stir-fry until peppers are tender-crisp, 2 to 3 minutes. Stir in beans; cook until heated through.

  • Step 4

    Return chicken mixture to skillet. Stir in salsa; bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Stir in green onions and cilantro. Divide chicken mixture among tortillas; fold to secure.

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